Orange Sponge Cake
Orange Sponge Cake is an moderately easy dinner. Made with 1 1/3 c. flour, 1 tbsp. grated orange peel, 6 eggs, separated, 1 tsp. cream of tartar and 1 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Combine flour and 1/3 cup sugar; set aside.
Beat egg yolks until thick and lemon colored (about 3 to 5 minutes).
Add orange peel and juice; beat until very thick.
Gradually add 2/3 cup sugar and salt, beating constantly.
Sift flour mixture over egg yolk mixture a little at a time, folding just until blended.
Wash beaters.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add 1/2 cup sugar, beating until stiff peaks form.
Thoroughly fold yolk mixture into whites.
Bake in ungreased 10-inch tube pan at 325Β° for about 55 minutes.
Invert cake in pan to cool.
π· Perfect Pairings
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